STUFFED EGGS WITH SMOKED SALMON AND HERB CHEESE

Stuffed Eggs with Smoked Salmon and Herb Cheese image

Deviled eggs become extraordinary when topped with sliced salmon lox.

Provided by By Betty Crocker Kitchens

Time 25m

Yield 12

Number Of Ingredients 4

Ingredients

6 eggs
1/4 cup mayonnaise or salad dressing
1/4 cup garlic-and-herb spreadable cheese
4 oz sliced salmon lox

Steps:

In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.

Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g